• July 25, 2020 /  Food

    Pork and chicken dumplingsIngredients

    150g pork mince
    150g chicken mince
    1 Tbsp light soy sauce
    1 Tbsp oyster sauce
    ½ tsp sesame oil
    1 Tbsp finely chopped ginger
    ½ cup water chestnuts, chopped
    6 shiitake mushrooms (300g), finely sliced
    2 spring onions, finely sliced
    25 fresh white round wonton wrappers
    2 Tbsp vegetable oil

    Sauce

    ¹⁄³ cup light soy sauce
    1 chilli, finely sliced
    2cm-piece ginger,
    cut into fine strips
    1 tsp sugar
    ½ tsp sesame oil

    Method

    1 Combine pork and chicken mince, soy, oyster sauce, sesame oil, ginger, chestnut, mushroom and onion in a bowl. Mix until well combined.
    2 Lay 5 wrappers on a clean bench. Using your fingertip, wet the outside edges with a little water. Put about 3 teaspoons of mince filling in the centre of each wrapper. Fold over to encase filling. Overlap edges in little pleats. Gently flatten base slightly so dumplings stand up. Repeat 4 times with remaining wrappers and filling.
    3 Heat a non-stick frypan. Add a little oil. Fry dumplings in batches for about 1 minute or until base is crisp. Add 1 cup hot water, cover and cook for 5-6 minutes or until water has evaporated and dumplings are tender. Remove and keep warm.
    4 To make sauce: Combine ingredients. Serve in dipping bowl or over the dumplings.

    Posted by greencoffe @ 8:35 pm

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